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Duck breast à l’orange
- Serves
2
- Difficulty
Easy
Published 2014
A classic for good reason - it is delicious. However, I veer more towards a rustic French recipe than to some of the over-orangey and sticky-sweet versions found in weird old country-house hotels that I’ve either discovered when filming or when I left wedding accommodation bookings to the last minute.
Ingredients
2 1 thumb-sizedpiece 1 tablespoon </
Method
- Cut the ends off one of the oranges, then stand it on a board and cut off the rind in strips, vertically, all the way round, taking care to cut only the rind and not the white pith. Stack the slices 2 pieces high, roll them, then very thinly slice them.
- Put the orange rind into a small saucepan and just cover with water. Bring to the boil and tip away the water
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